1 lb. bean curd

3 cups vegetable oil

3 oz. minced pork

A pinch each minced scallion and ginger 1 tbsp. sherry

1 tbsp. soy sauce

Salt and pepper to taste

2 eggs

1/2 tsp. cornstarch mixed in water

2 cups clear broth

1 oz. bamboo shoots 6 dried mushrooms soaked in water

1 oz. Chinese cabbage 1/2 oz. sliced ham

To Prepare:

1. Cut the bean curd into triangles 1 cm. thick, and fry in all the oil over a medium flame until it turns golden. Drain. Cut deep slashes in each piece of bean curd.

2. Mix pork with scallion and ginger, a little sherry, soy sauce, salt, one egg, and stuff the filling into the pieces of bean curd.

3. Mix cornstarch and the second egg to form a paste to cover the stuffed slashes.

4. Heat the oil and deep fry the stuffed bean curd over a high flame until it turns a deep brown. Drain oil and set bean curd on a plate to cool.

5. Fry scallion and ginger with 2 tbsp. vegetable oil, add broth, bamboo shoots, ham, mushrooms, cabbage, soy sauce, salt, and sherry and bring to a boil. Pour the sauce into an earthenware pot and add the bean curd. Simmer for 15 minutes and serve.


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